Thandai recipe – a tasty Indian drink made during Holi – the festival of colors. It is also prepared during the festival of Maha Shivratri.
Tandai is a cold drink prepared with thandai masala which contains a mixture of almonds, fennel seeds, melon seeds, rose petals, pepper, poppy seeds, cardamom, saffron, milk and sugar. You can also make this thandai masala powder ready and use it whenever necessary.
Since holi is nearing I thought of sharing this wonderful thandai recipe here in this blog. The word “thand” means cool. Thandai is a drink which cools the body heat due to the addition of milk and other nuts added to it. It is also healthy, tasty and nutritious.
Let us see how to make thandai recipe with step by step pics.
- milk – 2 and 1/2 cups
- sugar – 4 tablespoons
for thandai masala
- almonds or badam – 1/4 cup
- melon seeds – 1 tablespoon
- cashew nuts – 1 tablespoon
- fennel seeds – 1 teaspoon
- poppy seeds or khus khus – 1 teaspoon
- peppercorns – 3 – 4
- dry rose petals or rose essence – 1/2 teaspoon
- cardamom or elaichi – 3 – 4
- nutmeg powder – a pinch
- saffron or kesar or kumkuma poo – a pinch
How to make thandai recipe with step by step pics
2. Add milk and sugar in a bowl. Bring it to a boil. When the milk boils well, turn off the flame.
3. Take 1/2 cup of milk in a bowl. To this add poppy seeds, fennel seeds, almonds, black peppercorns, almonds, cardamom, saffron threads. Let it soak for 10 – 15 minutes. You can add rose petals at this stage. But if you are adding rose essence, you can add it at the end.
4. Add the rest of the milk to another bowl and keep it aside for cooling.
5. Transfer the soaked ingredients to a bowl. Add milk little by little and grind it to a smooth paste. If necessary, add 1 tablespoon of water and grind to a smooth paste.
6. Add the ground paste to the cool milk, mix well. Leave it aside for 40 – 45 minutes so that the flavors get infused well in the milk.
7. Strain the milk into a bowl. To the residue, add little more water and strain it well to extract all the juice. This step is optional.
8. Add saffron strands, dry rose petals or rose essence, to the milk and mix well. Refrigerate it for 2 – 3 hours.
9. Before serving, pour thandai into glasses, top it with almond slivers, crushed pistachios and serve chilled.
Thandai recipe below
- full-fat milk - 2½ cups
- sugar - 3 - 4 teaspoons
- almonds - ¼ cup
- cashew nuts - 1 tablespoon
- melon seeds - 1 tablespoon
- blanched and slivered almonds - 2 teaspoons
- fennel seeds or perumjeerakam - 1 teaspoon
- poppy seeds or khus khus - 1 teaspoon
- peppercorns - 10 - 12 (black or white)
- dry rose petals - ½ teaspoon (or rose essence - ½ teaspoon)
- saffron strands or kesar - a pinch
- cardamom or elaichi - 3 - 4
- nutmeg powder - a pinch
- Boil full fat milk along with sugar.
- Take ¼ cup of warm milk in a bowl. Add poppy seeds, fennel seeds, almonds, black peppercorns, cardamom, saffron threads, rose petals in ¼ cup of warm milk for 10 - 15 minutes. If you are not using rose petals, you can add rose essence later.
- Add the rest of the milk in another bowl and allow it to cool.
- Grind these soaked ingredients along with milk to form a smooth paste. Add a little water if necessary and grind it to a smooth paste.
- Add the ground paste to the cool milk, mix well. Leave it aside for 45 minutes. Let the flavors get infused well.
- Strain the milk into a bowl. To the residue, add little more water, and strain it once again.
- Add saffron strands and dry rose petals or rose essence to the milk and mix well. Refrigerate it for 2 - 3 hours.
- Before serving, pour thandai into glasses, top it with almond slivers, crushed pistachios and serve chilled.